Today is the day. Today is National Deviled Egg Day. Strap in because i’m excited.
Today’s recipe came from the suggestion of my friend Brittaney. We were spitballing ideas a while back and she mentioned shallots. My ears immediately perked. I have a serious infatuation for anything that falls anywhere on the Onion–Garlic spectrum. The more potent, the better. I can seriously just eat a raw onion. And do. More often than I’d like to admit.
So with that in mind, I brainstormed a recipe to include shallots AND onions and came up with Roasted Shallot Deviled Eggs topped with Caramelized Onions. And damn, they are amazing. I’m not just selling myself here, they were soooo good. I’m smugly satisfied with myself on this creation.
I figured National Deviled Egg Day would be a perfect time to roll out this recipe. They have just a little zip from the roasted shallots and a perfect crunch on the finish from the caramelized onions. Reader be warned, these are a little time intensive, but nothing to truly fear. With the right amount of prep, you can work it all at the same time-ish.
Roasted Shallot Deviled Eggs with Caramelized Onions:
- 2 Shallots
- 1/2 Onion
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 Teaspoon Balsamic
- A dozen eggs
- 1/3 Cup Light Mayo
- 1 Tablespoon Dijon Mustard
- Place eggs in a large pot and cover the eggs – about an inch – with water. Bring to a boil.
- Once at a boil, remove from heat and let sit covered for 17 minutes.
- While the eggs are sitting, pre-heat the oven to 450 degrees.
- Place both shallots on a baking sheet and once the oven reaches full temperature, place them in the oven for 60 minutes.
- Remove eggs and place into an ice bath. Put aside.
- Slice onion half in long strips. They don’t have to be uniform.
- In a large pan, melt butter and oil.
- Add onion and stir for about 5 minutes.
- Sprinkle sugar over onion slices and add a dash of salt.
- Stirring periodically, let the onions cook for about 20 minutes.
- Remove eggs from ice bath and peel. I like to peel them under warm (not hot) running water.
- Don’t forget about onions. Stir stir!
- Slice eggs in halves and put yolks in a bowl.
- Combine yolks, mayo and mustard.
- Remove shallots when done and add roasted shallots to the bowl with the yolks.
- I used an electric mixer here but if you have great arm muscles, mash shallots and mix everything together.
- Place mix into a plastic bag, snip the end off, and pipe into empty egg halves.
- Go back to the onions! Before you remove from heat, drizzle with the balsamic. It’s going to make the pan flare up and sizzle, that’s O.K.
- Remove onions from heat and let cool a moment.
- Cut onions into decorative (read: messy) bits.
- Place caramelized onions on top of deviled eggs in whichever way pleases you aesthetically.
- Show off eggs.
- Receive showers of compliments.
- Eat and enjoy!